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Survival of Escherichia coli 0157:H7 in Feta cheese during storage

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The survival of E. co/i0157:H7 in Feta cheese and the brine used after 2 months ripening of cheese, was studied during storage at 4°C and 12°C. An inoculum of 5.3 log10CFU/ml of E. coli Ol57:H7 was added in brine, for the contamination with the pathogen of Feta cheese. E. coli Ol 57:H7 was detectable in brine by direct plating on SMAC up to 40th day and 32th day during its storage at 4°C and 12°C respectively, while by enrichment and following plating on SMAC up to 44th day (4°C) and 36th day (12°C). The E. coli 0157:H7 was detectable in Feta by direct plating on SMAC up to 44th day (4°C) and 38th day (12°C), while by enrichment and following plating on SMAC up to 50th day (4°C) and 42th day (12°C). The results showed that E. coli Ol57:H7 survived longer in Feta than in its brine, for both storage temperatures but the difference was very low. The survival of E. coli 0157:H7 in feta and brine was longer during the storage at 4°C than at 12°C.


Feta; E. coli O l 57: H7; storage

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